Chewy Cinnamon-Sugar Snickerdoodles

What you need

• 225 g (2 sticks) unsalted butter, softened
• 300 g (1 1/2 cups) granulated sugar, for the dough
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 345 g (2 3/4 cups) all-purpose flour
• 1 1/2 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 60 g (1/3 cup) granulated sugar, for the coating
• 1 tbsp ground cinnamon

Method

Restated from the original video

1. 1

   Beat the butter and the dough sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, 3-4 min.

2. 2

   Beat in the eggs one at a time, then the vanilla.

3. 3

   Whisk the flour, cream of tartar, baking soda and salt in a separate bowl.

4. 4

   Add the flour mixture to the butter mixture on low speed and mix until a soft dough forms with no dry streaks.

5. 5

   Cover the bowl and chill the dough for 30 min, until firm enough to roll.

6. 6

   Heat the oven to 180 °C (350 °F) and line two baking sheets with parchment.

7. 7

   Stir the coating sugar and cinnamon together in a shallow bowl.

8. 8

   Roll the dough into balls of about 40 g (3 tbsp), then roll each one in the cinnamon sugar until fully coated.

9. 9

   Set the balls 5 cm (2 in) apart on the sheets.

10. 10

    Bake one sheet at a time until the tops crack and the edges are set, 9-11 min. The centers should still look slightly soft.

11. 11

    Leave the cookies on the sheet for 5 min, then move them to a rack. They firm up as they cool.

Imported from natashaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.